#41 - Cheesy Roast Beef Hash - Idaho Potato Microwave Handbook
4 cups Idaho frozen O-Brien potatoes
1/2 lb. cooked roast beef, cubed
1 cup frozen sliced carrots
1 jar (12 ounces) beef or mushroom gravy
1/4 cup chili sauce
1 Tbsp. Worcestershire sauce
1 cup shredded Cheddar or Swiss cheese
2 Tbsp. thinly sliced green onion
In 2-quart microwave-safe casserole combine frozen potatoes, roast beef, carrots, gravy, chili sauce and Worcestershire sauce. Cover loosely with plastic wrap; cook on High 12 to 15 minutes or until heated through, stirring occasionally. Top with cheese and green onion; re-cover and let stand 2 minutes or until cheese is melted. Makes 4 servings.

#42 - Spinach Souffle Brunch Potatoes - Idaho Potato Microwave Handbook
1 package (12 ounces) frozen spinach souffl*
6 oz. cooked ham, diced
3 fresh Idaho potatoes, baked
1/2 tsp. salt (optional)
2 Tbsp. butter or margarine (optional)
2 Tbsp. grated Parmesan cheese
Remove souffl* from foil packaging; place in shallow microwave-safe baking dish. Cook on Medium 4 to 5 minutes or until souffl* can be broken up, rotating dish once. Stir in ham. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until heated through, stirring once. Meanwhile, cut potatoes in half lengthwise. Fluff each half with fork; season with salt. Top with spinach mixture and cheese. Makes 3 servings.

#43 - Potato Nachos - Idaho Potato Microwave Handbook
1 fresh Idaho potato cut into 1/4-inch slices
salt to taste (optional)
1/4 cup taco sauce
2 Tbsp. chopped green chilies, drained
2 Tbsp. chopped green onion or sliced pitted ripe olives
2/3 cups shredded Cheddar cheese
In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once. Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High 1/2 to 1 minute or until cheese is melted. Makes 2- snack servings.

#44 - Potatoes Parmesan - Idaho Potato Microwave Handbook
2 Tbsp. butter or margarine, melted
1 fresh Idaho potato, sliced 1/4-inch thick
6 buttery flavored crackers, crushed
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
In medium bowl toss butter and potatoes to coat. In small bowl combine remaining ingredients and coat potatoes with mixture. In 9-inch microwave-safe pie plate arrange coated potatoes in single layer; sprinkle with any remaining crumb mixture. Cook on High 4 to 6 minutes or until potatoes are tender, turning dish once. Makes 2 snack servings.

#45 - Chili-Cheese Potatoes - Idaho Potato Microwave Handbook
1/3 cup chopped onion
1/3 cup chopped green pepper
1 Tbsp. canned chopped Jalapeno pepper, drained
1 Tbsp. vegetable oil
1 can (15 ounces) chili with beans
3 fresh Idaho potatoes, baked
1 cup shredded Cheddar cheese
1/3 cup sour cream chopped green onion
In 2-quart microwave-safe casserole combine onion, green pepper, Jalapeno pepper and oil. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until onion is tender. Stir in chili. Re-cover; cook on High 3 to 4 minutes or until heated through, stirring once. Cut potatoes in half lengthwise, arrange on microwave-safe platter. Spoon on chili mixture; sprinkle with cheese. Cook on High 1 to 2 minutes or until cheese starts to melt. Top with sour cream and green onion. Makes 3 servings.

#46 - Cheesy Creek-Topped Taters - Idaho Potato Microwave Handbook
1/2 lb. fresh spinach, trimmed, washed and torn (about 4 cups)
1 cup sliced fresh mushrooms
1/3 cup chopped green onions
1 Tbsp. lemon juice
1 Tbsp. butter or margarine
1 cup shredded Monterey Jack cheese
2 oz. feta cheese, crumbled
2 Tbsp. grated Parmesan cheese
3 fresh Idaho potatoes, baked
In 2-quart microwave-safe casserole combine spinach, mushrooms, green onions, lemon juice and butter. Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until spinach in limp. Stir in cheeses. Cut potatoes in half lengthwise; fluff with fork. Arrange on microwave-safe platter. Top with spinach-cheese topping. Cook on high 30 to 45 seconds or until heated through. Makes 3 or 6 servings.

#47 - Oriental Chicken Topped Potato - Idaho Potato Microwave Handbook
1 boneless, skinless chicken breast, cut into thin strips
1 cup thinly sliced green or red peppers
1/4 lb. pea pods, cut in half
2 Tbsp. vegetable oil
2 garlic cloves, minced
1 tsp. minced fresh ginger root
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. soy sauce
3 fresh Idaho potatoes, baked
In 2-quart microwave-safe casserole combine chicken, peppers, pea pods, oil, garlic and ginger. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or just until chicken turns white, stirring twice. In small bowl stir cornstarch, broth and soy sauce until smooth. Stir into chicken. Re-cover; cook on High 3 to 4 minutes or until thickened, stirring twice. Cut potatoes in half lengthwise, fluff with fork. Top with chicken mixture. Makes 3 to 6 servings.

#48 - Potato & Salmon Bisque - Idaho Potato Microwave Handbook
1 can (7 1/2 ounces) salmon, drained and boned
1 can (13 3/4 ounces) chicken broth
1 1/2 cups milk
3 green onions, chopped
2 Tbsp. chopped red pepper
1 tsp. grated lemon peel or 1 Tbsp. lemon juice
dash pepper
1/2 cup Idaho instant mashed potato granules
In microwave-safe 2-quart casserole combine salmon, broth, milk, green onions, red pepper, lemon peel and pepper. Cover loosely with plastic wrap; cook on High 5 to 6 minutes
or until very hot. Stir in potatoes. Re-cover; let stand 5 minutes. Cook on High 2 minutes if necessary to reheat. Makes 4 servings.

#49 - Manhattan Clam Chowder - Idaho Potato Microwave Handbook
2 fresh Idaho potatoes, cut into 1/4-inch cubes
1/4 cup thinly sliced celery
1 carrot, diced
1 small onion
1/2 tsp. dried thyme leaves
1 bottle (8 fluid ounces) clam juice
1 can (14 1/2 ounces) stewed tomatoes, chopped
2 cans (6 1/2 ounces each) minced clams, undrained
In 3-quart microwave-safe casserole combine potatoes, celery, carrot, onion, thyme and clam juice. Loosely cover with plastic wrap; cook on High 18 to 20 minutes or until potatoes are tender, stirring once. Stir in tomatoes and clams. Re-cover; cook on High 4 to 5 minutes or until heated through. Makes 4 servings.

#50 - Cream of Potato Soup - Idaho Potato Microwave Handbook
2 fresh Idaho potatoes, peeled and cut into 1-inch pieces
1 small onion
1 medium carrot, sliced
2 1/2 cup chicken broth, divided
1/4 tsp. salt
1/8 tsp. white pepper
1 1/2 cups milk
In 3-quart microwave-safe casserole combine potatoes, onion, carrot and 1 cup of the chicken broth. Cover loosely with plastic wrap; cook on High 13 to 15 minutes or until potatoes are tender, stirring once. Stir in remaining broth, salt and pepper. Pour half the potato mixture into processor or blender container; add 3/4 cup milk. Cover; process until smooth. Repeat with remaining potato mixture and milk. Return to casserole. Re-cover, cook on High 8 minutes or until heated through. Makes 6 to 8 servings.

#51 - Quick Potato Salad for One - Idaho Potato Microwave Handbook
1/4 cup mayonnaise
1 Tbsp. drained chopped roasted red pepper or pimiento, drained (optional)
1 Tbsp. finely chopped onion
1 1/2 tsp. cider vinegar
1 tsp. Dijon-style mustard
1/4 tsp. salt
dash pepper
1 fresh Idaho potato baked, cubed
In small bowl combine first seven ingredients, mix well. Add potatoes; toss to coat well. Add potatoes; toss to coat well.
Cover; refrigerate Makes 1 serving.

#52 - Idaho Potato Ham-Cheese Salad Supreme Idaho Potato Microwave Potato
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. Dijon-style mustard
2 Tbsp. minced fresh shallots
1/2 tsp. salt
1/4 tsp. pepper
3 fresh Idaho potatoes, baked
1/4 cup coarsely chopped walnuts
1 tsp. butter or margarine
Lettuce leaves
1/2 lb. cooked ham, cut into julienne strips
1/4 lb. Swiss cheese, shredded
In jar with tight-fitting lid combine first seven ingredients. Cover; shake until thoroughly combined, cut potatoes into 1-inch pieces; arrange in shallow dish. Pour 1/2 cup of dressing over the potatoes, stirring gently to cat well. Set aside 30 minutes or until potatoes have absorbed most of the dressing. In 10-ounce microwave-safe custard cup place walnuts and butter. Cook on High 1 to 2 minutes or until toasted, stirring once. To serve; line platter with lettuce. Arrange potatoes on lettuce. Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle with walnuts. Makes 4 servings.

#53 - Salad Nicoise - Idaho Potato Microwave Handbook
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 Tbsp. Dijon-style mustard
2 Tbsp. finely chopped fresh shallots
2 Tbsp chopped fresh parsley
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 lb fresh green beans
2 Tbsp. water
2 fresh Idaho potatoes, baked, sliced
1 can (6 1/2 ounces) tuna, drained and broken into chunks
2 tomatoes, cut into wedges
8 lettuce leaves
2 hard-cooked eggs, cut into wedges
8 pitted ripe olives
1 can (2 ounces) anchovies, drained
In jar with tight-fitting lid combine first eight ingredients; cover; shake until thoroughly combined. In 1 1/2 quart casserole place beans and water. Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until beans just turn bright green, stirring once. In large shallow baking dish, arrange the beans and potatoes in a raw along with tuna and tomatoes. Drizzle 1/2 cup of the dressing over all. Let stand 1 hour. On large salad platter arrange lettuce. Top with potatoes, beans, tomatoes, tuna, eggs, olives and anchovies. Drizzle with remaining dressing. Makes 4 servings.

#54 - Potatoes Lyonnaise - Idaho Potato Microwave Handbook
3 fresh Idaho potatoes, cut into 1-inch pieces
2 medium onions, sliced
2 Tbsp. butter or margarine
2 garlic cloves, minced
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
In 3-quart microwave-safe casserole combine all ingredients. Cover loosely with plastic wrap; cook on High 15 to 20 minutes or until potatoes and onions are tender, stirring several times. Let stand 5 minutes. Makes 6 servings.

#55 - Creamy Vegetable Bake - Idaho Potato Microwave Handbook
1 package (3.8 ounces) Idaho scalloped potatoes
1 cup mixed vegetable juice cocktail
1 zucchini, cubed
1 small tomato, chopped
1 green pepper, cut into thin strips
1 small onion, thinly sliced
2 Tbsp. butter or margarine
1 tsp. dried basil leaves
3/4 cup milk
In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved. Stir in zucchini, tomato, pepper, onion, butter and basil. Cover loosely with plastic wrap; cook on high 6 to 8 minutes, stirring once. Stir in milk. Re-cover and cook on high for 9 minutes or until potatoes and vegetables are just tender, stirring once. Let stand 5 minutes. Makes 4 servings.

#56 - Shrimp and Potatoes in Lemony Ginger Sauce Idaho Potato Microwave Handbook
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup sliced green onions
1 Tbsp. minced fresh ginger root
2 tsp. Oriental hot chili sesame oil
1/2 tsp. salt
2 fresh Idaho potatoes, quartered and thinly sliced
1 lb. fresh or frozen shrimp, thawed, shelled, deveined
1/4 lb. fresh spinach, trimmed, washed and torn
1 cup cherry tomato halves
In small bowl combine lemon juice, vegetable oil, green onions, ginger, sesame oil and salt. In 3-quart microwave-safe casserole toss potatoes with 1/2 cup of the lemon juice mixture. Cover loosely with plastic wrap; cook on High 10 to 12 minutes or until potatoes are tender, stirring twice. Stir. Place shrimp on top of potatoes. Pour remaining lemon juice mixture over shrimp. Re-cover; cook on High 4 to 6 minutes or until shrimp turn pink, stirring once. Add spinach and cherry tomatoes; toss gently. Re-cover and let stand 10 minutes. Stir before serving. Makes 4 servings.

#57 - Elegant Seafood Casserole - Idaho Potato Microwave Handbook
1 1/2 lb. scrod fillet (about 1-inch thick), cut into 4 pieces
1 Tbsp. lemon juice
1/2 tsp. dried tarragon leaves
4 sliced tomato
1 small onion, thinly sliced
1 cup thinly sliced fresh mushrooms
1/2 cup dry white wine, clam juice or chicken broth
1/2 cup half and half
1 1/2 Tbsp. cornstarch
1 can (about 6 ounces) cooked peeled shrimp, drained
4 servings Idaho instant mashed potato flakes
In microwave-safe 9 inch deep dish, pie plate or shallow casserole, arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes or until fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-cup measure, combine half and half and cornstarch until smooth; stir in shrimp. Drain liquid from scrod into measure. Cook on High 3 to 4 minutes or until thickened, stirring once. Pour sauce over scrod. Spread or decoratively pipe potatoes over sauce. Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes 4 servings.

#58 - Stuffed Chicken Florentine - Idaho Potato Microwave Handbook
1 package (10 ounces) frozen chopped spinach
1 package (5.25 ounces) Idaho sour cream În chive potatoes
2 cups hot water
ground nutmeg
3 chicken breasts, boned, split
1 Tbsp. butter or margarine
1/4 tsp. paprika
1 cup milk
Remove any foil from spinach package, pierce box several times. Place box on paper towel and cook on High 3 to 4 minutes or until thawed. When cool, squeeze to remove all liquid. Meanwhile, in 2-quart microwave-safe casserole combine potatoes, water and dash nutmeg. Cover loosely with plastic wrap; cook on High 8 to 10 minutes, stirring once, Drain any remaining liquid. Stir in 1/4 cup sauce mix and 3/4 of the drained spinach. Loosen, but do not remove, skin from chicken to form a pocket. Spoon potato mixture into pocket; pull skin back into place, covering the potatoes. Secure with wooden toothpick if necessary. In microwave-safe dish, arrange chicken in a single layer. In a small microwave-safe dish, place butter; cook on High 1 minute or until melted; stir in paprika. Brush on chicken. Cover loosely with waxed paper; cook on High 10 to 12 minutes or until chicken is tender, rotating dish once. Let stand 5 minutes.
Meanwhile, in microwave-safe 4-cup measure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach. Cook on High 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken. Makes 6 servings.

#59 - The Diner Special Meatloaf - Idaho Potato Microwave Potato
1 2/3 cups Idaho instant mashed potato flakes, divided
1 lb. ground beef
1 egg, beaten
3/4 cup milk, divided
1/4 cup catsup
1 Tbsp. Worcestershire sauce
1 Tbsp. instant minced onion flakes
1 tsp. salt, divided
1/4 tsp. pepper
1 1/4 cups hot water
2 Tbsp. butter or margarine
1 Tbsp. dried chives
2 slices American cheese, diagonally cut in half
In large bowl combine 1/3 cup potato flakes with ground beef, egg, 1/4 cup milk, catsup, Worcestershire sauce, onion, 1/2 teaspoon salt and pepper. In shallow microwave-safe dish shape mixture into a loaf, about 8 inches long. Cover loosely with waxed paper; cook on Medium-High 9 to 12 minutes, turning dish once. Remove loaf to microwave-safe serving plate. Meanwhile in microwave-safe medium bowl combine water, remaining milk, butter, chives and remaining salt; stir in remaining potato flakes. Cook on High 3 to 4 minutes or until bubbling. Stir; let stand 1 minute; stir again. Spread potatoes over loaf to cover. Top with cheese. Cook on high 1 to 2 minutes or until cheese is melted. Makes 4 servings.

#60 - Stuffed Flank Steak Dinner - Idaho Potato Microwave Handbook
1 box (6 ounces) Idaho hash brown potatoes
1 1/2 cups hot water
4 slices bacon
1 beef flank steak (about 1 1/2 pounds)
salt and pepper to taste
1 jar (12 ounces) brown gravy
2 Tbsp. chopped parsley
1 tsp. Worcestershire sauce
1 tsp. dried thyme leaves, divided
1 Tbsp. flour
1/4 cup red wine or water
1 bag (16 ounces) frozen vegetable combinations
1 regular size (10 x 16-inch) oven cooking bag
In 2-quart microwave-safe casserole combine hash brown potatoes and water. Cover loosely with plastic wrap; cook on High 3 to 4 minutes. On microwave-safe plate, between sheets of paper towel, arrange bacon in a single layer. Cook on High 3 to 4 minutes or until crisp; cool, crumble. Cut a pocket in flank steak; season inside with salt and pepper.
Drain any remaining liquid from potatoes. Into potatoes, stir bacon, 1/4 cup gravy, parsley, Worcestershire sauce and 1/2 teaspoon thyme. Spoon into flank steak pocket; secure with wooden toothpicks. Add flour into cooking bag; shake. Place prepared steak in bag. Stir wine into remaining gravy; spoon over steak. Place bag in microwave-safe pie plate. Close bag according to package directions (including cutting the slits). Cook on High 4 to 5 minutes; cook on Medium 16 to 18 minutes. Carefully open bag; add vegetables. Reclose bag and cook on High 8 to 10 minutes or until vegetables are hot and meat is tender. Makes 6 servings.